NIZO’s scientists approached this problem by applying dedicated computer models to the data provided.
This project allowed Unimills to develop and launch new healthy fat formulations with low saturated fatty acids levels and a sensory perception that equals traditional ice creams.”
Clients come to the food grade pilot plant when they need additional production capacity. This can be to avoid small batches in their own production or when the required process equipment is not (yet) available.
By choosing the right composition, product quality can be improved while costs are reduced.
Read how we optimised the heating process to ensure adequate inactivation of spores, keeping in mind required product characteristics.
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This project was a good example of NIZO’s expertise in combining knowledge of processing with functionality and quality of the product.
High pressure processing may enable ice cream manufacturers to reduce the use of additives and make better low fat products.